1 DINNER WITH SPECIAL CONDITIONS ON FIRENZE SPETTACOLO STORE
We are with Endrit Prifticurrent director of THE STELLAR. Originally from Albania, he arrived in Italy in the 1990s, settling in Città della Pieve before moving to Florence to study Construction Engineering at UNIFI. His career in the hospitality sector began almost by chance, to support his university studies, but it turned into his great passion. An exponential growth, working in some of the most prestigious realities of the Italian and international culinary and hotel scene. From Il Billionaire, passing through Byblos Milano to La Leggenda dei Frati. In 2018 he joined the Rocco Forte group at the Hotel Savoy. Then the collaboration with Ferragamo at Borro Toscana as Cluster F&B Manager. Then a summer season at El Carnicero in Ibiza, and as F&B Manager for MH Mediterranean Hospitality in Capovaticano.
Your idea of a place, what shouldn’t be missing?
The Stellar is a place where the concept of “welcome” is elevated to an art form. Here every detail is designed to satisfy and surprise, creating an experience that stimulates every sense. Hospitality, for us, is a word full of meaning. It goes beyond the simple welcome: it pays attention to the guest’s every need, the gastronomic experience is a complete journey. The Stellar is also a lively scene of entertainment and shows, making time spent truly enjoyable.
The strong point of your kitchen?
Chef Coppini’s cuisine is rich in flavors and amazes in its colors. Main ingredients quality of the raw material, search for balance and a profound sensitivity for various dietary needs. A Mediterranean cuisine recognizable in its aromas with international ingredients and preparation methods for unique and never banal proposals.
The importance of the wine list in your restaurant? With what criteria is it organized and supplied?Careful and sophisticated, it is presented in a revolutionary way: thanks to the collaboration with the Design and Programming Team of Nana Bianca, it is an avant-garde digital wine list. A customized software, directly connected with the vino.com price list, our internal partner. A system that modernizes inventory management, and gives guests the ability to explore each individual wine in a detailed and engaging way. We are working to expand the offer with a section dedicated to the “Great Wines of All Time”, an exclusive collection of labels, the best of world production.
The cuisine of your restaurant and the choice of wines. Do you guide the customer, or do you leave the field free?
The guests are the real protagonists of the evening. We offer information on every dish, ingredient and wine. Each staff member is prepared for personalized advice.
All the restaurateurs we listen to would like more and more Florentines in their restaurants. An essential feature to attract them?
He needs to be amazed and gets bored easily. The form is fundamental, but he is a master in recognizing the substance. It is important to maintain a constant link with the Tuscan food and wine culture and recall dishes and recipes that awaken memories. Opening up to research and contamination is the secret. Restaurants are faced with an exciting challenge: how to respect beloved tradition while maintaining freshness and novelty that can surprise even the most demanding palate.
Convince a person with three words to come to your house for dinner.
Original, never banal.
In short, make our mouths water by telling us the highlights of the seasonal menu…
Piedmontese Fassona tartare, cabbage salad, savory pancake and maple mustard; “Story of a Pasta” from Carbonara to Amatriciana with nuances of Gricia and Cacio Pepe with Gambero Rosso di Mazara; Finnish Sashi and Gallega Octopus, Yuzu Cheese Cake and Classic Tarte Tatin.
As a restaurateur and entrepreneur, what do you think are the critical issues in the sector today?
The food and wine world is facing an unprecedented challenge. Rapid socio-economic transformations, accelerated by the lasting effects of the pandemic, are redefining the industry landscape. Flexible working hours, the evolution of the concept of family and growing geopolitical instability make consumers more sensitive and demanding. A change that is as much a challenge as an opportunity. In this new scenario, hospitality, empathy and flexibility are not only desirable qualities, but essential requirements for any actor in the food and wine sector who aspires to success.
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Piazza di Cestello 10 – 331 1358259 – thestellaritaly.it
